In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add the chicken, cover and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute.

Jennie Pollock, who can’t stand soup in a can anymore, can be reached at jpollock@rockfordwoman.com if you want to share a recipe.

Never miss a story

Choose the plan that's right for you.
Digital access or digital and print delivery.